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Stuffed zucchini is always a hit with the whole family, prepare this version of gratin pumpkins and stuffed with cream cheese with Mexican tuna in a simple, easy and hot tomato broth with guajillo chile.
1 guajillo chili, clean and deveined, roasted for the sauce
1 cup Water, for the sauce
1 pinch salt and pepper, for the sauce
8 pumpkins, creole
2 tablespoons olive oil
1/2 cups white onion, chopped
2 cups tomtato, cut into small cubes
2 cups canned tuna, drained
1/4 cups fresh coriander, finely chopped
1/2 cups cream cheese
1/2 cups asadero cheese, grated
Preparation
Preheat the oven to 180 ° C (357F)
For the sauce, heat a pot over medium heat with the oil, cook the onion and garlic until they are bright, add the tomatoes with the chili and cook until the tomatoes melt, add the water, season with salt and pepper. Blend until you get a soft and smooth broth.
On a table with the help of a spoon or a parisienne hollow out your pumpkins and reserve the filling.
For the tuna, heat a pan over medium heat with the oil, cook the onion until it turns bright, add the tomato, tuna, cilantro, pumpkin filling and season with salt and pepper to your liking and reserve .
Stuff the pumpkins with a little cream cheese and the tuna stuffing. Cover with the grill and gratin cheese in the oven for 15 minutes.
Serve the zucchini with the sauce and enjoy.
PRESENTATION
Serve the zucchini au gratin and serve in the hot sauce.
TIPS
You can strain the sauce to make it more smooth and delicate.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(7)
Marisa Conde Mastachi
14/07/2020 15:34:59
Hay que cocerlas un poco antes, si no quedan duras y mal hechas. Les faltó ese paso y no quedaron por fuera.
Daf HT
10/07/2019 11:25:02
Me quedaron deliciosas 😍 gracias por compartir la receta. 👍🏼
Erika Nava
11/02/2019 07:55:53
Delicioso!
Víctor Manuel Bello
16/08/2018 11:52:28
Muy rico, fácil y saludable.
JoOz Leonzhiitha
10/07/2018 21:22:46
Rica
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